Mediterranean Marinated Feta
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I am a big fan of cheese. I’ll eat just about any cheese except for blue cheese. I can’t do the smell or the taste of it but otherwise I would gladly eat cheese as a snack, on a cheese plate for dinner, or sometimes I’ll even have a cheese stick for breakfast.
I make quite a few Mediterranean dishes so we often have feta in the refrigerator. Usually I just buy the already crumbled feta and sprinkle it over whatever dish I am making. It’s easy that way and I can keep the container in the refrigerator for a month or two.
However, sometimes I like my feta to have a little more flavor to it. That’s where this incredible Mediterranean Marinated Feta comes in. I’ve had marinated feta before at restaurants as an appetizer or as part of a cheese plate but I’ve never made it myself. It turns out it’s super easy to make.
I wanted to make my Greek Cobb Salads for dinner one night but I wanted to add a bit more flavor to them so I decided to make this marinated feta. To make it you simply cube feta cheese and mix it in a mason jar along with olive oil, lemon zest, and some herbs and spices. It needs to sit over night to absorb the flavors but it’s so worth it.
I added in oregano, rosemary, pepper, and salt to the feta cheese. When I pulled it out of the refrigerator to try it I couldn’t stop eating it! I seriously could have just eaten it out of the jar as a snack. But instead I put it back in so that we could have it on our salads. I loved the spiciness from the red pepper, the flavor from the oregano and rosemary, and the tartness from the lemon peel. It totally made our Greek Cobb Salads!
Mediterranean Marinated Feta
Ingredients
- 3/4 c. extra virgin olive oil
- Zest of 1 lemon
- 1 teaspoon oregano
- 2 teaspoons rosemary
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 8 oz. block of feta cubed
Instructions
- In a large bowl combine the olive oil, lemon zest, oregano, rosemary, black pepper, red pepper, garlic, and salt. Mix well to combine.
- Add in the feta cheese and toss to coat.
- Pour the mixture into a mason jar and screw on the lid.
- Refrigerate for 24 hours giving the jar a shake several times during this period.
- Use the feta within 2 weeks.
Notes
